I found this recipe on FreshDirect, it's from the cookbook BBQ USA. Oh, how I miss FreshDirect. Excuse me while I cry quietly.

The key in this, and most grill recipes, is purchasing a quality cut of meat. Someone once told me that the better your cut of meat, the less you have to do to it to make it edible. If you buy well, you won't have to cover up the lack of flavor with spices, sauces or both.

This recipe is one of those rare finds, it's incredibly simple yet has a wow factor that you usually find in restaurants. Use this recipe as a nightly staple or pull it out for your Memorial Day weekend grill fest -- either way your crowd will be pleased.